grilled nectarines with gorgonzola and hazelnuts – smitten kitchen
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside the nectarines.
- Olive oil
- 4 ripe but not too ripe freestone nectarines or peaches
- 3 tablespoons honey
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (70 g) hazelnuts, toasted
- 1/2 cup (70 g) crumbled gorgonzola or another blue cheese
- Flaky salt
Assemble and serve: Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife.
Serve with: Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I’d make these clams and serve with grilled bread.